Korean Spicy Shin Ramyun Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.9
  • Total Fat: 2.8 g
  • Cholesterol: 31.4 mg
  • Sodium: 1,356.2 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Korean Spicy Shin Ramyun Noodle Soup calories by ingredient
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Introduction

I love the packaged Shin Ramyun Soup, but not all the additives and starchy noodles. This version tastes pretty close to the packaged version, but on a healthier version. I love the packaged Shin Ramyun Soup, but not all the additives and starchy noodles. This version tastes pretty close to the packaged version, but on a healthier version.
Number of Servings: 6

Ingredients

    Broth
    1- 7 inch piece of Eden Kombu (sea kelp vegetable)
    2 ozs of dried anchovies (niboshi or katsoubushi)
    4 cups cold water

    Meat Preparation
    3/4 teaspoon of canola oil
    3 oz round steak
    1/4 cup on coarsely chopped onion
    4-1 inch pieces of peeled ginger root
    7 cloves of fresh garlic or minced garlic
    2 tablespoons Korean Gochujang (chili bean paste)
    1 tablespoon doubanjiang (chili bean sauce)
    6 cups low sodium chicken broth (such as Blue Menu)

    Soup Preparation
    1 tablespoon Korean red pepper flakes (kochukaru)
    2 packages of Trader Joe's Dried Kimchi - reconstituted in 1 1/2 cups hot water, or 1 8 oz jar cabbage kimchi with juices
    2 tablespoons gluten free tamari
    1 teaspoon Kosher salt
    3 ounces of dried shitake mushrooms - reconstituted in 1 cup of hot water, strained
    1 cup rice stick noodles or rice vermicilli
    2 large green onion chopped



Tips

I ordered the Korean ingredients from Amazon.


Directions

1. In large pot, cover kombu with 4 cups cold water. Bring to a boil and reduce heat to low and add dried anchovies. Let simmer for 15 minutes and drain broth into another bowl. Discard the anchovies and sea kelp. Set broth aside.
2. Heat oil in the same large pot and add the steak - turn occasionally, until browned on all sides, about 10 minutes. Remove steak and set aside - add onion and ginger to pot and cook for about 5 minutes. Add garlic, stirring until lightly browned (app 3 minutes). Add Steak back to the pot along with the gochujang and doubanjiang and coat the meat. Add the strained broth and chicken broth, scraping up the brown bits from the bottom of the pot. Bring to a boil and reduce to simmer and cook for about 3/4 hour.
3. Strain soup and transfer liquid back to the pot. Chop the steak into small chunks and put back into soup. Reconstitute the dried kimchi (if using dried) and the shitake mushrooms and let set for about 10 minutes. Add Korean red pepper flakes, tamari, and salt to soup pot. Add the kimchi and the liquid to soup pot. Drain mushrooms and add to soup. Add green onions and bring back to boil. Add rice stick noodles and cook until tender. Serve or cool and freeze into 6 packets.

Serving Size: 6 -1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADYDI09.

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